20 Minute Chickpea Spinach Curry

Spice things up with this warm and creamy spinach chickpea curry, inspired by traditional Chana Saag. This is one of my favorite dishes to order when we go out for Nepalese or Indian food, and I hope you love making it in your own home!

Course Dinner, Main Course

Cuisine Indian

Keyword 20 minute meal, chickpea curry, gluten free breakfast, gluten free vegan baking, meatless monday, whole food plant based

Cook Time 20

Total Time 20

Servings servings

Calories 424kcal

Author Jackie Akerberg

Equipment

large skillet

Ingredients

1 red onion diced
4 garlic cloves minced
1 tbsp ginger minced
2 tbsp curry powder
1 tsp cumin
½ tsp cayenne
½ tsp salt and pepper
14 oz canned chickpeas drained
1 roma tomato chopped
1 tbsp tomato paste
14 oz canned coconut milk
6 cups spinach roughly chopped
sriracha or chili garlic sauce to taste
squeeze of lime
¼ cup fresh cilantro chopped
1 cup cooked basmati rice
1 bunch kale chopped and massaged with oil and lemon

Instructions

Heat a small amount of oil or water in a large skillet. Add in onion and sauté for 3-4 min until translucent. Add in garlic and ginger and sauté until fragrant.
Add in a little more water to prevent sticking, followed by tomato and spices. Stir for 2 minutes until tomato breaks down a bit.
Add in tomato paste, chickpeas and coconut milk. Bring to a gentle simmer and let thicken for 5-10 minutes. Stir in spinach until wilted.
Taste and season with salt, pepper, chili sauce, or lime juice if desired.
Serve hot on top of rice and kale with a garnish of fresh cilantro.

Nutrition